Be the coolest neighbor on the block! With these entrees, sides, and desserts you’ll ensure your spot in the Labor Day BBQ Hall of Fame!


Bacon Wrapped Hot Dogs

Bacon Time !! 🥓⏰

  • 8 hot dogs (Oscar Mayer Bun Length)
  • 3 slices American cheese, cut into strips
  • 16 slices precooked bacon
  • 8 hot dog buns

  1. Preheat oven to 450ºF.
  2. Slit hot dogs lengthwise down the middle, but not all the way through. 
  3. Stuff cheese strips into slit.  
  4. Wrap 2 slices of bacon around each hot dog, securing with toothpicks.
  5. Bake hot dogs for 10 minutes. Serve in buns with desired toppings.

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Spicy Pulled Pork Sandwich

Backyard Picnic Fav ☀️

  • 2-3 pound pork loin roast
  • 1 onion, cut into quarters
  • 1 can chipotle peppers in adobo (7-ounce can)
  • 2 cans Dr. Pepper
  • 4 tablespoons brown sugar
  • salt and pepper


  1. Place the cut onion into the bottom of crock pot.  
  2. Salt and pepper the pork loin and place in the crockpot on the onions.  
  3. Add the chipotle peppers and brown sugar.  
  4. Pour Dr. Pepper over all and stir to combine.
  5. Cook on high for 6-7 hours.
  6. Remove roast from crock pot and shred with forks.

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Caprese Sandwich with Parsley Pesto

We 💚 Pesto!!

Ingredients for Sandwich:
  • 1 personal loaf French bread (gluten free if you’re gluten free)
  • 1 medium tomato, sliced
  • 3 slices fresh ball mozzarella cheese, halved
  • 3 tablespoons Parsley Pesto

  1. Slice loaf in half. Add mozzarella cheese slices and tomato slices along the bottom of the sandwich.
  2. Spread the parsley pesto on top of the sandwich. 
  3. Press the sandwich closed. 
  4. Toast in a panini machine on medium for about 5 minutes, until crispy and cheese is melted.
  5. Remove, cut in half and enjoy!

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Broccoli Cheddar Cornbread

🧀 Cheesy Twist on an old favorite!

Ingredients for Cornbread
  • 2 cups Enriched Self-Rising Buttermilk White Cornmeal Mix
  • 1 cup all-purpose flour
  • 3 cups buttermilk
  • 1 (10-oz) package frozen chopped broccoli, thawed
  • 1-1/2 cups cheddar cheese
  • 2 Tbsp vegetable oil



  1. Pour vegetable oil into a 12-inch iron skillet. Place into cold oven and preheat to 425 degrees.
  2. In a large bowl, whisk together cornbread mix, flour and buttermilk. Whisk until smooth. Stir in broccoli and cheese.
  3. Once the oven has preheated, remove skillet from oven. Pour cornbread batter into hot skillet. Return skillet to oven and bake for 35 or 40 minutes.

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Sticky Sesame Cauliflower Wings (vegan 🌱)

Hot wings🍗, but make them vegan🥬 

Ingredients for Sticky Sesame Cauliflower wings
  • 1 small head cauliflower
  • 1/2 cup all purpose gluten free flour*
  • 1/2 cup unsweetened almond milk
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (1/2 if you want it very spicy, leave out if you don’t like spice)
  • 1 cup crispy gluten free panko bread crumbs (seasoned with salt and pepper) OR toast your bread crumbs slightly before using


  1. Preheat oven to 450 F degrees. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
  2. Remove florets from the cauliflower (aka don’t use the stem). Chop the cauliflower into smaller pieces to resemble the size of wings.
  3. In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
  4. Toss the cauliflower in the mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
  5. Bake for 22 minutes. Please ensure your oven is completely preheated and hot. While baking, prepare the ingredients for the sauce by whisking together.
  6. Remove from oven. You can stop here, and serve the wings sauceless with sauce on the side (it is not a very thick sauce). The wings will be crispy this way. Alternatively, coat the wings in the sauce. With a pastry brush, brush the sauce onto the wings. Bake for another 5 minutes for the sauce to soak into the wings.
  7. Remove from oven and serve immediately. Enjoy!
 Ingredients for Sauce
  • 4 tablespoons maple syrup
  • 2 tablespoons liquid aminos
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon ground ginger
  • chopped scallions & sesame seeds, for garnish


  1. Whisk together for the perfect faux-wing sauce

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Sweet Potato Fries with Sriracha Mayo

Your favorite fries, only better 🍟🧡

Ingredients for sweet potato fries
  • 2 tablespoons cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly-cracked black pepper
  • 2 tablespoons of olive oil
  • fine sea salt, to taste

  1. Slice your sweet potatoes into long, thin strips, about 1/4-inch wide.  It’s important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
  2. Preheat the oven to 425°F.  Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray.  Set aside.
  3. Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.1 pound sweet potatoes, peeled
  4. Add the fries back to the clean bowl**.  Then drizzle evenly with the olive oil, and toss until they are evenly coated.
  5. In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika and black pepper until combined.  Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.
  6. Spread the fries out in an even layer on the prepared baking sheet.  Be sure that the fries aren’t overlapping, or else they will not cook evenly.
  7. Bake for 15 minutes.  Then remove pan from oven, and take the time to flip each fry with a spatula.  Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.
  8. Transfer the baking sheet to a cooling rack, sprinkle with your desired amount of salt, then let the fries rest for 5 minutes.  Serve warm.
Ingredients for mayo

1/4 cup mayonnaise

1 Tablespoon of preferred chili hot sauce

2 teaspoons lime or lemon juice

1 teaspoon soy sauce (optional)

kosher salt, to taste

Instructions for mayo
  1. In a bowl, combine ingredients until smooth (mayonnaise, Sriracha sauce, lemon or lime juice, soy sauce, and salt). 
  2. Taste for seasoning and adjust as desired. 
  3. Use as a dip or spread for your favorite dishes.

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Watermelon Cake

Shake up your BBQ 🍰

Ingredients for Cake:
  • Strawberry Cake Mix
  • White Frosting
  • Mini Chocolate Chips
  • Piping Bags and Tips


  1. Make a pink cake, we used a strawberry cake mix into three layers.
  2. Take about 1/2 cup of white frosting and put it into a frosting bag with a flat tip.
  3. Add red food coloring to 1 can of white frosting until you get a dark pink consistency. Layer your cakes with the pink frosting. Finish the pink frosting by frosting the top of the cake. 
  4. With the remainder white frosting, dye it a green color. Frost the sides of the cake limiting the amount of green that gets on top. The edges will be covered so some mess is ok.
  5. With the white frosting, you set aside, frost a band of white around the cake.
  6. Add mini chips to resemble the watermelon seeds too for the summer cake idea.

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Banana Cream Pie Ice Pops with a Chocolate Shell

Ice Pop aren’t just for kids anymore! ❄️⛱

Ingredients for Ice Pops
  • 1 cup plain 0% Greek yogurt
  • 2 small ripe bananas
  • 1/4 cup strawberries finely chopped
  • 1/4 cup Blueberries
  • 1/4 cup Raspberries
  • 1 cup Kellogg’s® All-Bran Buds® cereal
  • 1 tsp honey
  • 2 tbsp graham crackers crushed
  • 1 Pinch sea salt
  • 3/4 cup skim milk
  • Chocolate Shell
  • 1/2 cup dark chocolate finely chopped (for chocolate shell)
  • 1 tbsp coconut oil (for chocolate shell)


  1. In a food processor, puree together the yogurt and bananas. Stir in the berries and set aside.
  2. In a small bowl, mix together the Kellogg’s® All-Bran Buds® cereal, honey, graham crackers and a pinch of sea salt. Set aside.
  3. Divide half of the yogurt mixture between 6 ice pop molds. Then add in 3/4 of the Kellogg’s® All-Bran Buds® cereal mixture. Pack the ingredients down with a spoon and add in 2 tablespoons of milk to each mold.
  4. Continue with the remaining yogurt, then sprinkle the last small 1/4 cup of the Kellogg’s® All-Bran Buds® cereal mixture on the yogurt.
  5. Insert the ice pop sticks and freeze for at least 4 hours, ideally overnight.
  6. Before serving, stir together the chocolate and coconut oil in a microwave safe dish. Microwave on high for 15 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until the mixture is smooth and fully melted.
  7. Run the ice pop molds under hot water to easily remove the Ice Pop, then immediate dip the tops in the dark chocolate shell. Allow the shell to harden instantly and enjoy!

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Nutella Banana Ice Cream (vegan🌱)

We all scream for Ice Cream! 🍦

Ingredients for Nutella:

  • 1 cup hazelnuts toasted and chopped
  • 2 tbsp coconut oil
  • 3/4 Tbsp unsweetened cocoa powder
  • 2 tbsp coconut sugar
  • Pinch salt

Ingredients for Ice Cream:
  • 4 cups of frozen bananas about 4 bananas
  • 1/4 cup hazelnuts toasted and chopped
  • 1/4 cup cacao nibs


  1. In a food processor, puree the hazelnuts until they turn into nut butter, then add in the coconut oil, cocoa powder, coconut sugar, and salt. Puree until smooth.
  2. Clean out the food processor, then puree the bananas until they reach a smooth ice cream like consistency. Transfer the banana mixture to a freezer-safe container and sprinkle with the hazelnuts and cacao nibs. Freeze until solid.
  3. When ready to serve, scoop the ice cream into a bowl and top with the nutella sauce.

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